Pecan Date Mini Pies
Photo: Annabelle Breakey; Styling: Robyn Valarik
How do you go one better on a classic? Add honey and dates to the filling, make a press-in cream cheese crust, and miniaturize.
How to Make It
Step 1
1
Preheat oven to 375°. Make crust: In a food processor, whirl flour, butter, and cream cheese until coarse crumbs form. Add egg yolk and whirl until dough comes together.
Step 2
2
Pull off a scant tbsp. of dough and press evenly over bottom and up sides of one cup in a 24-cup mini muffin pan. Repeat for all cups. Chill while making filling.
Step 3
3
Make filling: Whisk together egg, brown sugar, honey, and salt in a bowl. Stir in pecans.
Step 4
4
Sprinkle dates evenly over bottoms of muffin cups. Spoon pecan filling on top until full but not overflowing.
Step 5
5
Bake until crusts are golden brown, 15 to 20 minutes. Cool on a rack about 10 minutes, then run a knife along edges and lift out pies to rack to cool completely.
Step 6
6
Note: Nutritional analysis is per 2-pie serving.
Ingredients
CRUST
1 1/3 cups flour
1/2 cup butter, cut into chunks
3 ounces cream cheese, cut into chunks
1 large egg yolk
FILLING
1 large egg
1/2 cup packed light brown sugar
2 tablespoons honey
Pinch of salt
1/2 cup chopped toasted pecans
1/4 cup chopped dates
